Hi Elaine, I'm reluctant to recommend substituting Self-Rising Flour into a recipe that doesn't call for it when baking at high-altitude. This is because you won't be able to adjust the baking powder in the flour, and this is often a recommended tool for baking recipes at high-altitude. In addition, Self-Rising Flour is relatively low in protein as compared to All-Purpose flour, which means it won't develop as much gluten and will also absorb less liquid. This could further complicate trying to adjust your recipe for high-altitude baking. For best results when using Self-Rising Flour at high-altitude, I would recommend following recipes that call for this type of flour and have already been adjusted for high-altitude. 

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